METHOD

Cut your smoked tofu into cubes and set aside.

Add all sauce ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavour as needed,

Heat a large skillet over medium heat. Once hot, add peppers, onions, cabbage, bell pepper, and a few tbls of water. I am not using oil in this recipe, however you can. Make sure Cook for 3 minutes, stirring/tossing frequently.

Add tofu to a corner of the pan and sauté until slightly browned, stirring frequently – about 3-5 minutes.

Add carrots and collard greens and remaining, add Pad Thai sauce to coat. I reserve a bot of the sauce for when it is all plated. Add freshly grated ginger and turmeric.

Sauté over medium heat until warmed through and collards are slightly wilted – about 3 minutes – stirring frequently.

Taste and adjust flavor of dish as needed.

Divide between serving plates and enjoy. Serve as is or with peanut sauce, crushed almonds or other nuts cilantro, avocado and lime wedges. Serves 2 as an entrée or 4 as a side.